Category: Squares

Blueberry Crumble Bars

Serves: 9 inch square pan

Source: Kitchen Matters, Pamela Salzman

Ingredients
Base

  • 1 1/4 cup oat flour or whole wheat pastry flour
  • 2 1/2 tablespoons maple syrup or cane sugar
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon baking powder
  • 8 tablespoons of unsalted butter
  • 1/2 teaspoon vanilla

Filling

  • 2 cups of fresh or frozen blueberries, thawed
  • 2 teaspoons of arrowroot powder
  • 3 tablespoons of maple syrup
  • 1/2 teaspoon lemon zest

Crumble Topping

  • 1/2 cup of light brown sugar or palm sugar
  • 3/4 cup oat flour or whole wheat pastry flour
  • 1/3 cup old fashioned rolled oats
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons melted butter or coconut oil

Instructions

  1. Preheat oven to 375. Line 9 inch baking pan with parchment paper and grease it with butter or coconut oil.
  2. Prepare the base. Pulse together all the base ingredients in a food processor until you get moist crumbs. Press firmly into prepared pan. Refrigerate for 15 minutes.
  3. Prepare the blueberry filling. In a medium bowl, toss the blueberries with the arrowroot flour and maple syrup. Set aside.
  4. Remove base from refrigerator and bake until firm for about 12 to 15 minutes or until just firm in the centre.
  5. Spread blueberry filling over warm crust.
  6. Make the crumble topping. Stir together all the topping ingredients until you have moist crumbs. Crumble over blueberry filling. Bake until filling is bubbly and the crumble is golden (about 25 to 30 minutes).
  7. Remove from oven and allow to cool before cutting into squares.

S’Mores Squares

Serves: 25 sqares

Source: Anna Olsen

  • 1/2 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 sleeves whole graham crackers
  • 2 cups milk chocolate chips
  • 3 cups mini marshmallows
  1. Preheat the oven to 350°F. Grease and line a 9” square baking pan with parchment paper so the paper comes over the sides a little.
  2. Melt the butter with the brown sugar, milk, and vanilla in a medium saucepan over medium heat, stirring until the butter has melted. Stir in the graham cracker crumbs and remove from the heat. This will make a thick paste.
  3. Arrange a layer of graham crackers on the bottom of the prepared pan, and spread half of the graham cracker paste over top. It doesn’t have to cover evenly or look pretty. In even layers, sprinkle 1 1/2 cups of the marshmallows, and then sprinkle 1 cup of the chocolate chips. Top this with a layer of graham crackers and repeat layering the remaining graham paste mixture, marshmallows, and chocolate chips.
  4. Bake for 15 to 20 minutes, until the marshmallows begin to brown on top. Cool the S’Mores completely, and then chill completely before slicing into squares. The squares can be enjoyed chilled, at room temperature, or warmed wrapped in foil

Choco PB Hemp Bars

Serves: 16

Source: Manitoba Harvest

Ingredients:

  • 1 cup all-natural peanut butter
  • 1/2 cup honey
  • 1/2 cup coconut oil (plus more for greasing the dish)
  • 1 cup rolled oats
  • 1 cup Hemp Hearts
  • 1 cup shredded coconut
  • 1/2 cup chopped nuts
  • 1 1/4 cups dark chocolate chips (use Enjoy Life chips if making dairy-free)
  • 1 teaspoon vanilla extract

Instructions:

  1. Add the peanut butter, coconut oil and honey to a pot and melt over low heat, stirring often.
  2. Once the mixture is well combined, add in the chocolate chips and stir until they are melted.
  3. Remove the pot from the heat and stir in the remaining ingredients.
  4. Spoon the mixture into a 9×13 dish that has been greased with coconut oil.
    Place the dish in the fridge. Once it has set, cut into bars and serve. Make sure you store them in the fridge or freezer so the chocolate doesn’t melt.

Rhubarb Oatmeal Squares

Serves: 20 squares

Source: Foodland Ontario

Ingredients:

Crust

  • 1 cup (250 mL) all-purpose flour
  • 3/4 cup (175 mL) large-flake rolled oats
  • 1/2 cup (125 mL) packed light brown sugar
  • 1/3 cup (75 mL) unsalted butter, melted
    Filling
  • 2 Ontario Eggs
  • 1/2 cup (125 mL) granulated sugar
  • 1/4 cup (50 mL) all-purpose flour
  • 1/4 tsp (1 mL) nutmeg
  • 2-1/2 cups (625 mL) chopped (1/4-inch/5 mm pieces) Ontario Rhubarb

Instructions:

  1. In large bowl, combine flour, oats and brown sugar; stir in butter until blended.  Set aside 3/4 cup (175 mL) for topping.  Press remaining mixture into greased 9-inch (2 L) square cake pan, pressing firmly.  Bake in 350˚F (180˚C) oven for 10 minutes.
  2. In bowl, beat together eggs, sugar, flour and nutmeg until smooth.  Stir in rhubarb.  Spread over warm base.  Sprinkle with reserved oat mixture, using fingers and pressing down gently.  Bake for 45 minutes or until lightly browned.  Let cool completely before cutting into squares.
  3.   Store refrigerated.

Cherry Almond Bars

Serves: 12 Bars

Source: Red Barn Fruit Farm

Ingredients:

  • 1 cup rolled oats
  • 3/4 cup all purpose flour
  • 1/4 cup toasted wheat germ
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup honey
  • 1/3 cup apple sauce
  • 1/4 cup canola oil
  • 1 large egg beaten
  • 1 large egg white
  • 3/4 cup chopped dried cherries
  • 1/2 cup chopped almonds

Instructions:

  1. Preheat oven to 350°. Whisk together oats, flour, wheat germ, cinnamon and salt.
  2. In another bowl, whisk together apple sauce, honey, oil, eggs and egg white. Stir in the oatmeal mixture until well combined. Add the dried cherries and almonds.
  3. Spread into a greased 8″ baking pan and bake for 30 to 35 minutes.

Butter Tart Squares

Serves: 16 squares

Source: Canadian Living Magazine

Serves: 16 squares
Source: Canadian Living Magazine

Ingredients:

  • 1 cup (250 mL) all-purpose flour
  • 1/4 cup (50 mL) granulated sugar
  • 1/2 cup (125 mL) butter
  • 2 tbsp (25 mL) butter, melted
  • 2 eggs, lightly beaten
  • 1 cup (250 mL) packed brown sugar
  • 2 tbsp (25 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking powder
  • 1/2 tsp (2 mL) vanilla
  • Pinch salt
  • 1 cup (250 mL) raisins
  • 1/2 cup (125 mL) coarsely chopped pecans

Instructions:

  1. In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9-inch (2.5 L) square cake pan; bake in 350°F (180°C) oven for 15 minutes.
  2. In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base.
  3. Bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into squares.

Chewy Coconut Raisin Squares

Serves: 16 Squares

Source:

Serves: 16 Squares
Source:

Ingredients:

  • 1/4 cups (50mL) Becel light margarine
  • 1 cup (250mL) brown sugar, lightly packed
  • 1 egg
  • 1 1/2tsp. (7mL ) vanilla
  • 3/4 cup (175mL) all-purpose flour
  • 1 tsp. (5mL ) baking powder
  • 1/2 cup (125mL ) raisins
  • 1/4 cup (50 ml) shredded coconut

Instructions:

  1. Preheat oven to 350°F (180°C). Lightly grease a 8-inch (20 cm) square pan.
  2. In large saucepan, melt margarine. Remove from heat.
  3. Stir in brown sugar, egg and vanilla until smooth. Add remaining ingredients. Mix well.
  4. Spread batter into prepared pan.
  5. Bake 20-25 minutes, or until light golden and sides egin to pull away from cake pan. Cool. Cut into squares.

Blueberry Oatmeal Squares

Serves: 24 Squares

Source: Canadian Living Magazine – August 2007

Serves: 24 Squares
Source: Canadian Living Magazine – August 2007

Ingredients:

  • 2 1/2 cups rolled oats
  • 1 1/4 cups all purpose flour
  • 1 cup packed brown sugar
  • 1 tablespoon grated orange rind
  • 1/4 teaspoon salt
  • 1 cup cold butter or margarine

Filling
– 3 cups fresh blueberries
– 1/2 cup white sugar
– 1/3 cup orange juice
– 4 teaspoons of cornstarch

Instructions:

  1. In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) water; whisk into blueberries and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour.
  2. In large bowl, whisk together oats, flour, sugar, orange rind and salt with pastry blender, cut in butter until in coarse crumbs. Press half into 8-inch (2 L) square parchment paper–lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture, pressing lightly.
  3. Bake in centre of 350°F (180°C) oven until light golden, about 45 minutes. Let cool on rack before cutting into squares. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Light Chocolate Brownies

Serves: 12 brownines

Source:

Serves: 12 brownines
Source:

Ingredients:

  • 2 tablespoons vegetable oil, such as safflower, plus more for pan
  • 3/4 cup all-purpose flour (spooned and levelled)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup packed dark-brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup reduced-fat sour cream
  • 4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped)
  • 2 large eggs

Instructions:

  1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
  2. In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
  3. Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in centre of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
  4. Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.

Marsha, Marsha, Marshmallow Squares

Serves: 24 squares

Source:

Serves: 24 squares
Source:

Ingredients:

  • 1 package (400g) marshmallows
  • 1/3 cup light margarine or butter
  • 1 tsp vanilla
  • 1 box (525g) Oatmeal Crisp cereal (raisin or regular)
  • 1/2 cup semisweet chocolate chips

Instructions:

  1. In a large saucepan, melt marshmallows and margarine over medium heat, stirring constantly.
  2. When mixture is smooth, remove from heat and stir in vanilla.
  3. Add cereal in small batches, stirring well after each addition.
  4. Stir in chocolate chips.
  5. Spray a 9×13 baking pan with non-stick spray. Press cereal mixture evenly into pan.
  6. Cover with plastic wrap and store in refrigerator until firm, about one hour. Store in refrigerator or at room temperature.